Drain juice from canned pineapple into a medium bowl, then whisk together with honey, lime juice, lime zest, ginger, garlic, and salt. Pour half the marinade over the steak in a ziplock bag and reserve the rest as a dressing for the salad later. Zip bag and shake to coat steak. Refrigerate steak, dressing, and pineapple slices overnight.
Set grill to medium-high and spray with cooking spray. Remove steak from marinade and lightly shake off excess. Use metal tongs to place steak and pineapple slices flat on the grill. Close lid and grill pineapple slices for 3 minutes and steak for 5 to 9 minutes on each side. Check for an internal temperature of 135 F on the thickest part of the steak for medium-rare. Steak will continue to cook once removed, by about 5 degrees. Let rest before slicing against the grain. Prep salad by tossing tomatoes, avocado, onion, and arugula with the reserved dressing.
Per serving: 346 calories, 17 grams fat, 5.5 grams saturated fat), 67 milligrams cholesterol, 387 milligrams sodium, 18 grams total carbohydrates, 4 grams fiber, 32 grams protein.
